Beef Recipes Oxtail TerrineBeef Guinness.Steak with sherry creamSherried steak another waySussex stewed steakDouble or nothing roast beefTurtle SoupSea PieCorned beef braised in GuinnessLobscouseCipaille another way, with triple decksRoast beef and Yorkshire pudding.Steak pies sauced with MadeiraPotted beef.Potted calf’s liverPotted tongue.Beef and mushroom piesBraised Short Ribs from West Town TavernAn eighteenth century oyster and kidney pie.A note on steak & oyster tartare, with a recipe. Elisabeth Ayrton’s own recipe for grilled steak with black coffee.Second, spiced beef based on Henry Sarson’s robust wartime wet cure.First, the Editor’s dry cured spiced beefAn adaptation of Charles Francatelli’s austere and alluring beef stew for the working classes for service with suet dumplingsHotchpotPotted Sussex steakA nineteenth century recipe for beef boiled in beer from Elisabeth Ayrton.Beef stewed in Worcestershire.Florence Petty’s beef trifle with walnut gravy. A simple carpetbagger steak from Fanny Hill’s Cook BookBeef brisket stuffed with bacon, oysters and parsley‘Ball’ curry, incorporating notions from Henrietta Hervey, Copeland Marks, the Indo-Dutch “fricadellee” and other sources but not involving testicles.Mrs. Beeton’s steak & kidney pie.Colonel Arthur Kenney-Herbert’s steak, ham and oyster pie.Scottish mince.Beef ‘olives’ with skirlie.Christian Isobel Johnstone’s “Smoked Scotch sausages, to keep and eat cold.”Theodora FitzGibbon’s devilled steak and kidney stew or pieAn unexpected stuffing of beef for birds.David Garnett’s liver, sage and onion skuetsA modernist dish of liver and bacon from 1732 via Richard Bradley.Short ribs with ale and treacle.Dry cured spiced beef based on a recipe from Jane Grigson via Elizabeth David.Spiced beef based on Henry Sarson’s robust wartime wet cure.An innovative spiced beef recipe that borrows its technique but not its spicing from Danny Bowien.A rag pudding from Robert Owen Brown and its surprising variation.Ambrose Heath’s English meatballs.Fast potted ham with piccalilli.Ambrose Heath’s ‘Beef a la Wellington’ sandwich filling. Stillroom Cookery boiled beef with carrots and horseradish.Curried beer meatballsStillroom spiced beef.A nineteenth century recipe for beef boiled in beer and treacle from Elisabeth Ayrton.Oxtail brawn derived from a Victor Gordon recipe.An Upper Peninsula pasty from Jacob Taylor of Marquette, Michigan.Sassermaet clatchSaucermeat bronies Dry cured spiced beef based on a recipe from Jane Grigson via Elizabeth David.Roast beef and Yorkshire pudding.